When my friend cooked the courgette curry for me, I simply fell in love with this dish. It can be spicy when you add more chili peppers, or it can be mild when you add less. It's an important ingredient of the dish as its freshness harmonizes perfectly with the spiciness of chili peppers. I hadn't been a corriander lover before I tried the curry but now I think it's irreplaceable, at least in this recipe.

1. Heat the oil in a pan and shallow fry the onions with the garlic for 5-7 minutes until they turn nice golden brown. 2. Add the green chili peppers and fry for a minute. 3. Add the tomato and let the mixture cook for about 10 minutes until the tomatoes are softened. 4. Add the spice powders and salt. Mix and cook for further 2-3 minutes. 5. Add the courgette pieces and some water if required. Bring the gravy to a boil . 6. Simmer until the courgettes are well cooked and have become translucent. Taste for flavour and adjust seasoning as required. 7. Finally, add chopped coriander to garnish and switch off the heat. 8. Serve hot with chapattis or rice.

You can substitute courgettes with many other vegetables like lady fingers, kidney beans etc.You can use ginger instead of garlic if preferred.